Tex-Mex Style Seitan

Seitan (vital wheat gluten) has quickly become one of my favorite proteins/meat alternatives since switching to plant-based. It is so easy; you can make it plan with just vegetable broth, or get as crazy with it as you want. For this recipe, I wanted to give my seitan a Tex-Mex flair so I added some enchilada sauce, taco seasoning, and other classic Tex-Mex flavors. It was the perfect filling for my enchilada casserole.

Hope you enjoy!

Ingredients:

Polenta

  • I cup vital wheat gluten 
  • ¾ vegetable broth
  • ¼ enchilada sauce
  • 2 tablespoons taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 tablespoon paprika
  • ½ chipotle chili powder
  • 2 tablespoons chopped cilantro

Directions

  1. In a bowl, combine vital wheat gluten, vegetable broth, cilantro, and spices. Stir together until all ingredients are combined. Take out of the bowl and knead until the mixture is firm and springy ( about two minutes.)
  2. Bring 6 cups water/broth to a boil. Rip dough into pieces (the dough will get bigger) and place in the pot. Cover with lid, reduce heat to medium, and cover with lid.
  3. When finished cooking, place seitan nuggets on a paper towel or wire rack to cool.

 

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